6 (6-ounce) boneless chicken breasts
Freshly ground black pepper
1 fresh pineapple, topped and skinned, cut lengthwise away from core into 6 wedges
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoons butter
1 tablespoon neutral oil, such as canola or grapeseed
2 shallots, chopped
1 cup (about 4 ounces) white mushrooms, cleaned and sliced
2 tablespoons green peppercorns, jarred or canned
1 tablespoon Dijon mustard
2 tablespoons cream
1 cup demi-glace (brown sauce)
1 tablespoon finely chopped chives
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